Wednesday, September 24, 2008

Thanks to Wild American Shrimp Executive Director Eddie Gordon and Chef Bob Waggoner, the Farm to Plate class had a hands-on experience with right-off-the-boat Wild American Shrimp. (Note the "whiskers" on the shrimp in the first and second pictures, the true tell.)

Chef Waggoner prepared one of his Charleston Grill specials, Zucchini Blossoms Stuffed with Carolina Shrimp Mousse(see recipe on the side feature of our Blog: What We're Eating). A board member of the prestigious Chef's Garden in Huron, Ohio, where he sources his squash blossoms, Chef Waggoner was kind enough to bring enough for the students to make two stuffed blossoms each. A real treat!

What We're Reading

"On Vegetables: Modern Recipes for the Home Kitchen"

A highly regarded Cali chef, vegetable whisperer Jeremy Fox has written a cookbook that delivers 85 vegetarian recipes, both sweet and savory, plus an additional foundation of 75 larder recipes. His combinations may surprise, such as the dish of figs, celery, almonds, and pickled grapes. You may want to wait for fall to make carrot juice cavatelli, tops salsa, & spiced pulp crumble. Just in time for the onset of sultry summer evenings and the peak of the local tomato season, Fox offers a “tomato raw bar.” Published by Phaidon.